Here at Everyday Food, one of our favorite columns is the From Your Kitchen column, which features a recipe from a reader. People love to send us their favorite recipes and we love hearing the backstories and trying them out in the test kitchen - it's a win win! (Speaking of win, if your recipe is selected for publication, you win an Everyday Food cookbook.) This month's recipe, Lentil Salad with Grapes and Feta (above), came from Julie Sun, a reader in New York City. Read on to get Julie's recipe and read a Q&A with her about the dish.
Where did this recipe come from?
I came up with this recipe because I was making a lot of lentil soup and thought the lentils would be great in a salad. French lentils, (also known as Lentils de Puy) are my favorite because of their beautiful marbled-green color. The lentils stay firm after cooking, giving the salad a great texture. I almost always have feta in my salads, so I wanted to bring in some sweetness and added the red grapes. Finally, the lentils and walnuts provide the protein I need to feel full from a meal.
What do you like about this recipe?
I love that it's easy to make with a few simple ingredients, and I love that it is really good for you.
When do you serve this salad?
I've made this salad for guests and also bring it for lunch during the work week. It travels well and you can serve it at room temperature.
Why did you decide to send this in to Everyday Food?
I sent this into Everyday Food because I thought it could fit in nicely with the philosophy of the magazine: easy to make recipes that are also delicious to eat. It’s also the way I choose to cook: simple ingredients that, when put together, still have a bit of a wow-factor.
Lentil Salad with Grapes and Feta
from Everyday Food magazine
In a small saucepan, bring 2 1/2 cups water to a boil. Add 3/4 cup French or brown lentils, reduce to a simmer, and cover; cook until lentils are tender, about 30 minutes. Drain and rinse under cool water. Meanwhile, in a large bowl, whisk together 2 tablespoons red-wine vinegar, 2 tablespoons fresh lemon juice, and 1 1/2 teaspoons honey. Whisk in 3 tablespoons extra-virgin olive oil. Stir in lentils, 3/4 cup walnuts, toasted and roughly chopped, 1 1/2 cups seedless red grapes, halved, 1 celery stalk, thinly sliced, and 2 teaspoons fresh thyme leaves. Add 2 ounces feta, crumbled (1/2 cup). Season to taste with coarse salt and ground pepper. To store, refrigerate in an airtight container, up to 3 days. SERVES 6
Per serving: 297 cal; 18 g fat (4 g sat fat); 10 g protein; 26 g carb; 9 g fiber
Have a recipe you think we should try? Send us a favorite, original (not copied from anywhere!) recipe to our test kitchen by e-mailing readerrecipes[at]marthastewart.com. If your recipe is selected for publication, we'll send you a copy of our second cookbook, Fresh Flavor Fast.